Originally Posted by
BamaVol
Definitely not honey, unless you want it to taste like honey. I vote for the agave. You might also play around with a little champagne to dry it out. That will affect iciness, though, I think.
Oh, champagne did cross my mind. Maybe the bubbles would help keep the texture light. I could try replacing some or all of the water with champagne.
Just checked what agave was and if my local Wegmans carried it. (they do) It says it's 25% sweeter than sugar. So the substitution could be tricky. In theory I'd replace the full 2 cups of white sugar with 1.5 cups of agave, and then reduce that amount some more to make a final product that's less sweet, right?