Meaty popsicles hit the dessert scene
Leave the push pops and Creamsicles to the kids because the "it"popsicle of 2016 is made out of meat.
Yeah, meat.
Springbone Kitchen in New York City takes the bone broth craze of 2015 to new icy depths with its frozen bone broth pops.
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The health-focused eatery now sells popsicles made with raspberry, maple and -- you guessed it -- one-third of a cup of beef bone broth per pop, the NY Post reports. The treats sell for $4 a pop.
The restaurant's founder, Jordan Feldman, tells Mashable that he hopes the meaty ice treats appeal to those looking for a bone broth fix without facing a steaming bowl of soup on a hot summer day. When the broth is served chilled, the collagen content makes the soup too gelatinous to be enjoyed as a liquid. Thus, this frozen version is the solution.
Though Feldman reveals a new flavor is in the works, he says it's going to stay firmly in the sweet camp because, "We want the pops to remain accessible and familiar."
There could be an audience for savory pops, however. After all, gazpacho has a following.
Bone broth popsicles are designed to taste like the fruit that makes up most of the treat, with only a hint of beefy backbone towards the end of the bite.
Little Francesco on Live with Kelly wasn't a fan.
For the rest of us who can get down with a savory popsicle, meat meets sweet might be the coolest trend this summer.
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Sarah Spigelman Richter is a contributor to Mashable's Food channel. Sarah covers everything edible, from the food industry to D.I.Y. recipes. She was previously the community manager for Tastemade NYC and her writing has been seen on The Today Show's food blog, Refinery 29, the Food Network, and Gothamist. She has also developed recipes for Tabasco and other nationally recognized brands and has blogged for 5 years at "Fritos and Foie Gras." Sarah is obsessed with "Orphan Black" and chili-cheese Fritos and is still depressed that Loehmann's closed.
