In a small saucepan, very gently simmer the shallot in the first measure of water for 1 hour.
Add the chorizo and prosciutto and simmer for 45 minutes, skimming every 5 minutes. Use paper towel to remove any traces of fat. Pass through a fine sieve lined with muslin (cheesecloth) into a clean pan and discard the solids.
Add the second measure of water and season with a small pinch of sugar and the lemon juice.
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