In a pitcher, combine the freshly squeezed lemon juice and granulated sugar. Stir until the sugar is fully dissolved.
Add the water to the pitcher and mix well. Taste and adjust sweetness if necessary.
In a separate bowl, whip the heavy cream and vanilla extract until soft peaks form.
Gently fold in the raspberry puree into the whipped cream until combined, creating a marbled effect.
To serve, fill glasses with ice cubes and pour the pink lemonade over the ice.
Top each glass with a generous dollop of the whipped raspberry cream.
Garnish with lemon slices and fresh raspberries.