Agua de alfalfa: refreshing Mexican green drink

What is it?

Agua de alfalfa is a fresh Mexican drink of bright green colour prepared with blended alfalfa sprouts, lime juice, pineapple, sugar and water. It has a mild herbaceous flavour, slightly sweet and refreshing, with a characteristic vegetal background balanced by the acidity of lime and the tropical sweetness of pineapple. It is one of the most traditional aguas frescas of central Mexico, especially popular in Puebla, Tlaxcala, Hidalgo and Mexico City. Although its consumption has been associated in recent years with the movement of detox and green drinks, it is in fact a preparation with decades of presence in Mexican markets. Its refreshing profile and its high content of chlorophyll, vitamins and minerals position it as a healthy alternative to sweeter aguas frescas such as jamaica or tamarindo.

Origin and history

Alfalfa (Medicago sativa) is a legume native to southwest Asia and Persia, cultivated since ancient times as fodder for livestock. It reached New Spain in the 16th century, brought by the Spanish as a forage crop for their horses and cattle. Although its fundamental use has always been animal feed, in Mexico during the 20th century a human consumption developed based on its tender sprouts, possibly inspired by traditions of herbal medicine that document alfalfa as a tonic since ancient Greece. Agua de alfalfa became popular in the 1950s and 1960s in the markets of central Mexico, especially in Puebla and Mexico City, associated with cleansing and energising properties. Larousse Cocina includes it among traditional Mexican aguas frescas within the category of drinks with herbs or vegetables. Today it coexists with the global resurgence of green juices and detox smoothies, but it preserves its character as an accessible popular drink far removed from the sophistication of premium juices.

Characteristic ingredients

The tender alfalfa sprouts are the main ingredient, not the mature forage plant. They can be cultivated at home by sprouting them in a glass jar for five to seven days, or bought fresh in Mexican markets. For the drink they are washed, drained and blended with cold water, the juice of one or two limes, a thick slice of fresh pineapple and sugar to taste. Then strained through muslin or a fine sieve, removing the plant fibres for a clean texture. Pineapple provides enzymes (bromelain) that soften the natural astringency of alfalfa, as well as tropical sweetness. The typical proportion is a cup of alfalfa sprouts, half a pineapple, three limes and two litres of water with half a cup of sugar. Some variants add mint leaves, fresh ginger, nopal or spinach. It is served very cold with plenty of ice and, optionally, a decorative lime slice. It is advisable to consume it the same day of preparation because the chlorophyll oxidises and the drink loses brightness and flavour.

Cultural significance

Agua de alfalfa is an expression of the popular Mexican herbal tradition, where plants and herbs are incorporated into the daily diet for their nutritional properties. Its consumption is associated with popular beliefs of cleansing, energy and immune-system strengthening, although its real benefits come from the supply of chlorophyll, folic acid, vitamins K, C and minerals such as iron and calcium. Traditional Mexican cuisine, UNESCO Intangible Cultural Heritage since 2010, integrates vegetable aguas frescas as an expression of its heritage. In Mexico City, the stalls of the La Merced market and Coyoacán keep alive the consumption of agua de alfalfa alongside others such as agua de avena, beetroot and lemon with parsley. The Mexican sprout industry, dominated by small family producers, has grown significantly in the last fifteen years driven by interest in natural eating; agua de alfalfa has been one of the drinks most benefited by this trend, finding a place both in traditional fondas and in modern juice bars.

Frequently asked questions

What does agua de alfalfa taste like?

It mainly tastes of pineapple with lime with a soft herbaceous vegetal background provided by the alfalfa. It is not astringent or bitter when properly prepared: the pineapple sweetens the green note and the lime refreshes the whole. It is reminiscent of wheatgrass juice but milder and more tropical. It is very refreshing, light and cleanses the palate after fatty food.

What are its benefits?

It provides chlorophyll, folic acid, vitamin K, vitamin C, iron, calcium, magnesium and antioxidants. Traditional Mexican medicine attributes cleansing, energising and immune-system-strengthening properties to it. The pineapple adds bromelain, an enzyme with anti-inflammatory effects. Without overdoing the sugar, it is an excellent hydrating alternative low in calories compared to industrial soft drinks or very sweet aguas frescas.

Where does alfalfa originate from?

Alfalfa (Medicago sativa) is native to southwest Asia and Persia, where it has been cultivated for more than three thousand years. It reached New Spain with the Spanish in the 16th century as a forage crop. The human consumption of its tender sprouts became popular in Mexico during the 20th century, especially in the centre of the country, becoming part of the repertoire of traditional aguas frescas.

Can the sprouts be germinated at home?

Yes, the sprouts germinate easily in a glass jar with permeable fabric at the mouth. The seeds are soaked for twelve hours, rinsed twice a day for five to seven days, and harvested when they measure three to five centimetres with little open green leaves. It is important to use certified sprouting seeds, not forage alfalfa. The sprouts should be consumed within a maximum of three days refrigerated.