Anyone who was left scratching his or her head at the bone broth¹ diet craze is going to be particularly flabbergasted by the latest development in the trend.

 

对骨汤饮食热潮大惑不解的人们势必要对这一潮流的最新发展目瞪口呆了。
 

 

New York City restaurant Springbone Kitchen is one of the very hotspots that spearheaded the 'bone broth' movement, which sees health-conscious dieters sipping² the warm meat-flavored soup as a meal replacement³.

 

And it seems the Greenwich Village eatery is intent on enticing⁴ customers to down bone broth even when it's hot outside -- and to that end, they've debuted⁵ a new bone broth popsicle, which mixes the meaty liquid with fruit and coconut⁶ milk for a frozen dessert treat.

 

Bone broth as a healthy foodie trend first started to take off in 2015, but really gained momentum⁷ during the winter earlier this year, with Gwyneth Paltrow, Salma Hayek, and Shailene Woodley coming out as fans.

 

Made by slowly boiling animal bones in water, the trendy broth is specially⁸ prepared to have little sodium⁹ but plenty of collagen, vitamins, and minerals, promising¹⁰ health benefits like weight loss, shiny hair, radiant skin, and a stronger immune system.

 

So it's no surprise it became such a hit this past winter, when temps were frigid¹¹ and a steaming cup of soup was a welcome meal-on-the-go.

 

Now, however, when temperatures are reaching into the 90s in New York City, Springbone Kitchen seems to have been searching for a way to appeal to its broth-guzzling masses with something that would help with the heat, not make it worse.

 

Though they tried just serving the broth cold, they found that it was 'too gelatinous', and instead decided¹² to simply freeze it and sweeten it up.

 

Three weeks ago, they began selling a $4 popsicle made with coconut milk, raspberry puree, pomegranate juice, maple¹³ sugar, and bone broth.

 

'It’s a little bit sweet,' 26-year-old Jordan Feldman, Springbone Kitchen's founder¹⁴, told the New York Post -- adding that the meat is barely detectable¹⁵.

 

'It’s there, but it’s totally overwhelmed by the other flavors,' he said.

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