With a paring knife, peel 2 oranges and cut their skin into julienne strips. Put the julienne in a pan of cold water, bring to a boil. Drain, refresh and repeat this operation 3 times. Squeeze these two oranges. Filter the juice; then add the orange blossom water and cinnamon powder. Mix and set aside.
Put the blanched zest in a saucepan, add the sugar and 15 cl of grenadine syrup. Cook over very low heat until the syrup is thick and the zest is candied.
Meanwhile, peel 4 raw oranges, taking care to remove all parts of the white membrane.
Arrange the oranges in a dish, drizzle them with the flavored syrup, then decorate with the zest and the orange or mint leaves
Serve very chilled.
