Cut off the tops of the clementines and using a spoon, scoop out the inside.

Add filling into a cheesecloth or nutmilk bag and squeeze the juice into a large bowl.

Add agave/honey and vanilla bean into bowl with juice and stir to combine.

Add mixture to large container and freeze for 4 hours, stirring every hour.

Once granita is ready, scoop into clementine skins and serve immediately or freeze for later.