For the sorbet:
Mix 50 ml of rice milk with glucose and bring to the boil, take off the heat, mix in the remaining ingredients in a blender until smooth. Place in an ice cream maker or in the freezer.
For the cocktail:
Mix the rhubarb juice, elderberry syrup and basil sorbet vigorously. Fill the glass one third with ice, then pour in soda and Prosecco.
For the garnish: Lemongrass, lime and basil leaf.
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