Using a paring knife, peel 2 oranges and cut the skin into thin julienne strips. Place the julienne strips in a pan of cold water, bring to a boil, drain, refresh under cold water, and repeat this process 3 times. Squeeze the juice from these two oranges, filter it, then stir in the orange blossom water and cinnamon powder. Mix well and set aside.
Transfer the blanched zest to a saucepan, add the powdered sugar and grenadine syrup. Cook over very low heat, stirring occasionally, until the syrup thickens and the zest candies.
Meanwhile, peel the remaining 4 oranges, carefully removing all white membrane.
Arrange the peeled oranges in a serving dish, drizzle with the flavored syrup, and garnish with the candied zest and orange mint or lemon balm leaves.
Serve very chilled for the best flavor.
