Water-based Lemon Gelato

In the true spirit of Italian fruit flavored gelato, I wanted to make a lemon flavored gelato with no eggs, cream, or milk added. For my mixture I used water, sugar, lemon juice and a stabiliser. This is the first time I've used a stabiliser in cooking so needless to say there was some trial and error. Specifically it took me three attempts at the water-based lemon gelato to determine how much stabiliser is required to get the consistency of gelato and not pudding or dough! Yes, my first attempt with too much stabiliser came out like a frozen dough. For those of you who are not familiar with stabilisers there are many types made from many different beans or roots. Stabilisers are most commonly used in gluten-free cooking to bind, thicken and emulsify gluten-free ingredients. These stabilisers are also used in many fruit flavored gelato mixtures to prevent crystallization during the freezing process. That being said I'm very satisfied with the ratio I used, I might even cut it back a little more to reduce the creaminess of the gelato.