In a large pitcher, combine the freshly squeezed lemon juice with the granulated sugar. Stir vigorously for about 2-3 minutes until the sugar fully dissolves.

Pour in 4 cups of cold water into the pitcher, stirring well. Add a few drops of pink food coloring and mix until the desired shade is achieved.

In a mixing bowl, pour 1 cup of heavy whipping cream. Whip on medium-high speed for about 3-5 minutes until thick and forms stiff peaks. Optionally, add powdered sugar while whipping.

Optionally, add a drop or two of pink food coloring to the whipped cream and gently fold it in with a spatula.

Fill glasses about three-quarters full with the lemonade base. Add ice cubes if desired, then pour the vibrant pink lemonade over the ice.

Generously dollop the whipped cream on top of each glass of lemonade.

Garnish with lemon slices on the rim or fresh berries, then serve immediately.