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1
Combine all ingredients in a shaker with a handful of ice cubes. Shake vigorously for about 30 seconds. Strain into a coupe glass (or other 5 to 6 ounce glass). Sip.
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2
Peel and core quince (I use a melon baller to scoop out the fuzzy belly button, then I cut the quince into quarters lengthwise, then use the melon baller to scoop out the core). Cut the quince into chunks.
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3
Combine the quince, water, and juice of one lemon is a saucepan. Bring to a boil, then reduce heat to maintain a very gentle simmer. Cook until the quince is soft and just starting to get a pink blush, about 45 minutes.
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4
Position a fine mesh strainer lined with cheesecloth over a quart glass measure or bowl, and pour the quince and cooking liquid through. Allow the quince to drain for 15 or more minutes, but resist the urge to press on it. While the quince is draining, wash the sauce pan.
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5
Transfer the strained liquid back into the sauce pan (there should be about 1 1/2 cups -- if not, adjust the sugar quantity so it is the same volume measure as the liquid). Add the sugar and star anise. Stir over medium heat until the sugar has dissolved then increase the heat to medium-high and bring to a boil. Remove from heat and add the juice from the remaining lemon. Cover and allow to cool to room temperature. (NOTE: Quince is very high in pectin, so if the syrup starts to become a jelly gently reheat it and whisk in 1/4 to 1/2 cup boiling water.)
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6
Strain through a very fine mesh strainer (to remove possible pectin globules) into a bottle or jar (preferably sterilized). Store in the refrigerator.
