Directions: 1. Simmer water with sugar and anise in a small pan over medium heat , stirring occasionally, for 1 minute. Cool slightly.
2. Cut peel and white pith from grapefruits and oranges with a sharp knife. Working over a bowl, cut grapefruit and orange sections free from membranes. Pour off juice released during cutting from bowl and reserve.
3. Stir syrup into fruit and chill, covered, for 1 hour.
Stir in reserved juice to taste,
Note: salad can be made one day ahead and chilled, covered.