Bone broth, Canada’s third-most searched food on Google, is taking New York City’s culinary scene by storm — in frozen form.
Yes, meat popsicles are now a thing. NYC’s Springbone Kitchen is behind the creation.
Each of its bone broth ice pop contains one-third of a cup of the stuff, according to The New York Post.
To mask the meatiness, they’re mixed with pomegranate juice, raspberry puree, a touch of maple sugar, and a cup of coconut milk.
Reviews have been mixed for what’s been dubbed “the ‘it’ popsicle of 2016,” by Mashable.
When Kelly Ripa recently gave it an on-air taste test, she said it tasted “like a regular popsicle” but then seemed to pack a meaty after-taste.
A kid taste-tester from the audience was less diplomatic. He described the flavour as “raw meat” and “something really disgusting.”
A Buzzfeed writer claimed she couldn’t really make out the meat, and called the ice pop “tangy and vaguely fruity.”
Though she also noticed that the “bottom of the ice pop had a sort of congealed quality.”
Apparently straight-up cold bone broth would be even worse. It’s “too gelatinous” to serve and not super flavourful, according to the New York Post.
That’s why Springbone Kitchen opted for the frozen version.
The restaurant, which has been featured in Vogue, specializes in the collagen-packed soup stock known as bone broth.
WATCH: Homemade bone broth and other 2016 food trends
Springbone claims its concoction, made through “the slow simmering of meat, bones and ligaments, releases healing compounds and minerals that are easy for the body to absorb and help to transform it inside and out.”
Though the food trend is hailed for its health benefits, experts told Time earlier this year that “the claims surrounding bone broth are ‘loosely based’ on nutrition science.”
There’s still a good chance that the bone broth popsicle is a lot healthier than what’s typically found in the freezer aisle of your grocery store.
WATCH: Healthy popsicles you can make at home