I'm looking for a diagram of the freezing point of a water solution depending on its content in sugar and ethanol. More colloquially, I want to know how to balance alcohol and sugar so that my limoncello doesn't freeze in the freezer. I know that increasing both will eventually work, but that seems unsatisfying.
I've managed to find the appropriate diagram for solutions sugar-water and sugar-ethanol. There are some related research on emulsions, but the phase diagram there is done at fixed "high" temperature (7°C or above).
Is it possible to simply extrapolate from the data above ? Also, is there a formula for this ?