Tangerine juice mix with vodka and lemon juice (lime).
In a saucepan prepare syrup: sugar water bring to a boil and cook for a few minutes, stirring constantly. Remove from heat, cool to room temperature.
Mix sugar syrup with citrus juice and vodka. Add the egg whites, beat until thick foam.
Remove the sorbet in the freezer for 2 hours. Every 30 minutes to get it, and gently stir with a fork.
Before serving, stir again spread sorbet in ice-cream bowls, decorate with pomegranate kernels and sprigs of mint.