For the Syrup: Put the sugar and water in to a medium pan, simmer over a med-hgh heat, continually stirring with a wooden spoon, until the sugar dissolves and begins to thicken. This will take about 5 minutes. Stir in the orange blossom water and the juice from one of the oranges, continue to simmer until you get a thick, viscose syrup. Remove from the heat, place a lid on the pan and set aside to cool and allow the flavours to infuse.
For the Salad: Peel 6 oranges, also removing the white pith. With a shape knife cut the oranges in to thin slices, but not too thin. Arrange on a serving plate alternating red and orange slices. Sprinkle with pomegranate seeds and mint leave and spoon over the syrup. Alternatively, put 1/4 tsp of ground cinnamon in a fine mesh sieve, and lightly dust over the fruit.
Serve with cream or natural greek-style yoghurt.