I doubt it. Potassium sorbate works to inhibit yeast reproduction, that's why it's so effective as a preservative.
I have heard a couple of stories of people sucessfully overcoming the sorbate, though. I don't know if the stories are true, but it might be worth a try. It involves a big huge yeast starter, fermenting well already in a gallon of cider, before being gradually acclimated to the sorbate. So, you'd have a gallon of already fermenting cider, and add a bit of the sorbated must to it gradually, so that there wasn't enough sorbate at one time to stop the yeast.
I can't speak from personal experience as to the success of that though. In my personal experience, sorbate = no fermentation.
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