I'm planning a light, summer menu for having some friends over, and decided to do a ginger sorbet for dessert. I tested a ginger sorbet recipe yesterday that came out on the right track but is too cloyingly sweet. If I cut the sugar in half will it still have the appropriate sorbet texture?

The recipe called for lemon zest and juice which brightened it and balanced the ginger but it wasn't enough to balance the sugar. I want it to be light and refreshing.