Remove the peel from the lemon and cut into large pieces. Put them in a saucepan, fill with water and cover with sugar. Put on fire, bring to a boil, cook for a minute until sugar dissolves.
Add yellow dye. Cool the syrup completely, then refrigerate it.
Once the syrup has cooled sufficiently, mix in proportion: half a glass of sparkling water and 3 tablespoons of syrup.
In each glass, add 1 tablespoon of cream. Stir and garnish with whipped cream. Serve immediately.