In a deep pot, place the dried sorrel in water and allow it to boil for about 12 minutes. Strain the liquid. Set aside.

Place gelatin in a bowl and add the cold water. Allow it to soak (2 minutes). Place the gelatin in a sauce pan with the sorrel juice and sugar and bring to a boil until the sugar is dissolved. Remove from the fire and strain.

Place in a small bowl and refrigerate for 4 hours or until firm. Best served with evaporated milk