⅛ oz, 5 (3-inch) strips
⅛ oz, about 4, or 2 star anise
3 medium, pink variety
3 Tbsp, or Campari juice
- Combine the water, sugar, orange zest, and anise or cloves in a large skillet. Cover, bring to a simmer, and cook 10 minutes.
- Meanwhile, trim off the rind and white pith from the grapefruit, then cut each grapefruit into 8 wedges. Add the grapefruit pieces to the simmering liquid, and remove from the heat. Stir in the Campari or pomegranate juice; transfer to a serving bowl, then set aside to cool. Cover and refrigerate up to 4 days. Serve chilled or at room temperature. Yields about 3⁄4 cup per serving.