Prepare the Lemons: First, zest one of the lemons. A fine microplane works best for this. Then, juice both lemons until you have around 120ml of fresh juice. For tips on getting the most juice out of your citrus, you can check out this helpful guide from BBC Good Food.

Combine Ingredients: In the jug of a high-powered blender, add the lemon juice, lemon zest, chilled condensed milk, and chilled double cream.

Add the Fruit: Add the frozen raspberries directly from the freezer.

Blend Until Smooth: Place the lid on the blender and start blending on a low speed, gradually increasing to high. Blend for about 60-90 seconds until the mixture is completely smooth and creamy. I find that pausing halfway through to scrape down the sides of the blender ensures everything is incorporated evenly.

Add Ice: Add the ice cubes to the blender. Pop the lid back on and blend again on high speed for another 30-60 seconds, or until the ice is fully crushed and the drink is thick, frosty, and has a whipped, airy texture. If your blender is struggling, add the 50ml of cold water to help it along.

Check and Adjust: Give the lemonade a quick taste. If you'd prefer it sweeter, add another tablespoon of condensed milk and blend for 10 seconds to combine.

Serve Immediately: Pour the whipped pink lemonade into two tall, chilled glasses. Garnish with a few fresh raspberries, a slice of lemon on the rim, and a sprig of fresh mint. Serve straight away while it's at its frothy, frozen best.