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

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

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

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

“Dr. Kellyann’s Bone Broth Diet,” a guide book written by a nutritionist, became a best seller, and several soup-focused stores and restaurants began popping up in major cities. Made by slowly boiling animal bones in water, the trendy broth is specially prepared to have little sodium but plenty of collagen, vitamins, and minerals, promising 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 temperatures were frigid and a steaming cup of soup was a welcome meal-on-the-go.

Now, in the heat of the summer, Springbone Kitchen has 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 decided to simply freeze it and sweeten it up. Weeks ago, they began selling a US$4 popsicle made with coconut milk, raspberry puree, pomegranate juice, maple sugar, and bone broth.

“It’s a little bit sweet,” 26-year-old Jordan Feldman, Springbone Kitchen’s founder, told the New York Post — adding that the meat is barely detectable.

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

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。

名为“春骨厨房”的纽约餐馆是引领“骨汤”运动的先锋之一。重视饮食健康的人们在此啜饮温暖的肉汤代替餐饭。

而今，这家格林威治村的餐馆似乎铁了心要引诱顾客臣服于骨汤，即使外面烈日炎炎 — 为此，他们推出了新的骨汤冰棍，将肉汤与水果和椰奶混合，制成冰冻甜点。

骨汤作为一种健康饮食潮流在2015年初露锋芒，但在今年初的寒冷冬季才真正形成潮流。著名影星格温妮丝•帕特洛、萨尔玛•海耶克和谢琳•伍德蕾都成为粉丝。

营养学家写的指南《凯莉安博士的骨汤饮食》成为畅销书，多家主打汤类的店和餐馆开始出现在各大城市。

时尚骨汤是由动物骨头加水慢慢炖煮而成。只含有很少的钠，富含大量骨胶

原、维他命和矿物质，有望带来众多健康功效。比如帮助减肥，让秀发闪亮，皮肤有光泽，免疫系统增强。

因此，骨汤在上个冬季成为爆点毫不奇怪。当天气严寒，一杯热腾腾的汤无疑是大受欢迎的便携饮食。

但现在暑热难当，“春骨厨房”餐馆正寻找新的方式满足骨汤爱好者。餐馆要提供解暑的食品，而不是让酷热加剧。

他们尝试过供应冷却的骨汤，却发现冷汤“凝胶似的太过粘稠”，于是决定干脆把汤冰冻再变甜。

几周前他们开始出售4美元一支的冰棍。冰棍由椰奶、覆盆子酱、石榴汁、枫糖和骨汤制成。

餐馆创始人、26岁的乔丹•费尔德曼告诉《纽约邮报》：“它有点甜。”又补充说几乎尝不出肉味。

他表示：“确实有肉，但完全被其他味道盖住了。”(Chinadaily.com.cn)

Words to Learn 相关词汇

【使发愣】shǐ fālèng flabbergast overcome with surprise and bewilderment, astound

【严寒的】yánhán de frigid very cold in temperature