紐約流行“骨湯冰棍” 防暑又健康

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.

對骨湯飲食熱潮大惑不解的人們勢必要對這一潮流的最新發(fā)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 sipping the warm meat-flavored soup as a meal replacement.

名為“春骨廚房”的紐約餐館是引領(lǐng)“骨湯”運動的先鋒熱店之一。重視飲食健康的節(jié)食者們在此啜飲溫暖的肉湯代替餐飯。

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.

而今，這家格林威治村的餐館似乎鐵了心要引誘顧客臣服于骨湯，即使外面烈日炎炎——為此，他們推出了新的骨湯冰棍，將肉湯與水果和椰奶混合，制成冰凍甜點。

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.

骨湯作為一種健康飲食潮流在2015年初露鋒芒，但在今年早前的冬季才真正形成發(fā)展勢頭。著名影星格溫妮絲•帕特洛、薩爾瑪•海耶克和謝琳•伍德蕾都成為其粉絲。

Dr. Kellyann's Bone Broth Diet, a guide book written by a nutritionist, became a bestseller, and several soup-focused stores and restaurants began popping up in major cities.

一位營養(yǎng)學家所寫的指南《凱莉安博士的骨湯飲食》成為暢銷書，多家主打湯類的商店和餐館開始出現(xiàn)在各大城市。

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.

時尚骨湯是由動物骨頭加水慢慢燉煮，特制而成。只含有很少的鈉，但富含大量骨膠原、維他命和礦物質(zhì)，有望帶來眾多健康功效。比如使人體重減少，秀發(fā)閃亮，皮膚有光澤，免疫系統(tǒng)增強。

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

因此，骨湯在上個冬季成為爆點毫不奇怪。當天氣嚴寒，一杯熱騰騰的湯無疑是大受歡迎的便攜飲食。

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.

但現(xiàn)在，紐約市氣溫將達到90多華氏度(32攝氏度以上)，“春骨廚房”餐館似乎正尋找新的方式，滿足其骨湯愛好者。餐館要提供解暑的食品，而不是讓酷熱加劇。

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.

他們嘗試過供應冷卻的骨湯，卻發(fā)現(xiàn)冷湯“凝膠似的太過粘稠”，于是決定干脆把湯冰凍再變得更甜。

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

三周前，他們開始出售4美元一支的冰棍。冰棍由椰奶、覆盆子醬、石榴汁、楓糖和骨湯制成。

'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.

餐館創(chuàng)始人、26歲的喬丹•費爾德曼告訴《紐約郵報》：“它有點甜。”又補充說幾乎嘗不出肉味。

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

他表示：“確實是有肉，但完全被其他味道蓋住了。”

Not everyone seems to agree, however. Last week, Kelly Ripa and Big Bang Theory star Jim Parsons tried the popsicles on air — and though they seemed pleased with the fruity flavor at first, they were less impressed with the surprise aftertaste.

然而，并非所有人都能認同這一點。上周，主持人凱莉•蕾帕和《生活大爆炸》的主演吉姆•帕森斯在節(jié)目中嘗試了這種冰棍。盡管他們似乎很喜歡一開始的水果味兒，但對其令人驚訝的余味就不怎么受用了。

A young boy they called up from the audience had an even stronger reaction, pulling a face and remarking that he tasted 'raw meat' and 'something really disgusting'.

節(jié)目邀請了觀眾一起品嘗，一位年輕男孩的反應更為強烈。他做了個鬼臉，評價說自己嘗到了“生肉”和“極為惡心的東西”。

A reporter at Buzzfeed, however, didn't mind the pop, writing: 'It was tangy and vaguely fruity. I felt like I sensed a subtle, but not unpleasant meatness to it, but that could’ve just been psychological. It wasn’t bad!'

Buzzfeed的一位記者倒是沒有在意所謂流行風潮，而是寫道：“冰棍味道挺重，有點兒水果味。我覺得嘗到了細微的、但并非令人不快的肉質(zhì)感，當然也可能僅僅是心理作用。它并不糟糕!”