Purging with herring and licorice

Try three of the five Bad Nauheim healing waters at the source serving and feel their effect.

Source Serving in the Drinking Cure Complex

The impressive ambience in the drinking cure facility pays tribute to the healing effect of Bad Nauheim's medicinal water.

In the centre of the building there is a fountain bar crowned by a golden dome. The healing waters of the spa, Charles and Ludwig fountains can be tasted here during opening hours. The healing waters are so-called sodium-chloride acidulous waters, which counteract discomfort of the digestive organs, stimulate digestion and metabolism and promote health. The springs differ in composition and dosage.

"The water tastes like herring with liquorice", Erich Kästner already wrote about the Bad Nauheim drinking springs. Whether the famous writer was right can be decided quite simply by visiting the spring bar.

The source serving remains closed until further notice due to the corona pandemic.

Opening hours

Monday: Closed
Tuesday: 2:00 PM – 4:00 PM
Wednesday: 2:00 PM – 4:00 PM
Thursday: 2:00 PM – 4:00 PM
Friday: 2:00 PM – 4:00 PM
Saturday: 2:00 PM – 4:00 PM
Sunday: 2:00 PM – 4:00 PM

mix your own isotonic drink

Anyone who is physically active must automatically consume more fluid, as important minerals are removed from the body through sweating. Do you then also resort to isotonic drinks? Why not mix something yourself? The Bad Nauheim drinking springs are ideal for this, because they contain proven health-promoting substances and are regularly tested for their ingredients. Experiment with your favourite juices and syrups or use what grows in your garden anyway and wants to be processed in summer. Our favourite syrup: sea buckthorn rose syrup.

Sea Buckthorn-Rose Syrup

ingredients

  • 450 g ripe sea buckthorn fruits
  • 300 g rosehips of the potato rose
  • 10 g rose petals of the potato rose
  • 400 g brown sugar
  • 0,5 Package of preserving aid
  • 500 ml water

Preparation

  • Puree the pitted rose hips and rose blossoms in 500 ml water
  • Add sea buckthorn and puree again briefly
  • Cook for four minutes until bubbly and let it cool down a little
  • Squeeze through a jerk bag. Boil the juice again briefly and fill it into glass bottles, hot and full to the brim
  • Seal the bottles tightly and airtight