Originally Posted by
jcwoman
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?
Could get tricky. The agave I use is a syrup, like honey. I use it to sweeten tea. I did not realize it was sweeter than sugar since I use it in such small amounts.