Preserved fruit in sorbet?

[Harmony]

We love orange sorbet more than anything, and although you can get oranges at the stupormarket most of the year, they're not very nice after being stored for a long time  Has anyone used home-preserved oranges in sorbet? I have a Fowlers Vacola 

[Thermomixer]

Haven't done that - but why not juice them and freeze them?  Maybe you don't have that much room in the freezer?

If you are going to bottle them, then you may need to be careful about how much sugar you use as the sorbet may become very sweet.  I would add zest to the syrup to get more flavour into the oranges.  It may be possible to use juice rather than syrup to preserve them - haven't got my books here.

The thing that you are likely to be missing is the fresh tang - but adding some lemon juice to the mix when making the sorbet may do the trick there?

[Harmony]

We have a ridiculous amount of freezer space (270L upright freezer plus 2 fridges) and yes, they always seem to be full  We have a full sheep every month, and I buy chickens and beef in bulk, plus all the other stuff we probably shouldn't eat anyway  I also don't like using frozen fruit in sorbet, and taking it out in advance would be a PITA, I usually only get a few minutes here and there to do it (the baby objects to that amount of noise for so long without being held so can only do it when DH is around).

Thanks for the tips with the preserving. I wasn't planning to put sugar in when I preserve them, just water. I did some peaches that way for DH last year and they were OK, he added a little bit of sugar when he put them on his cereal. Have to find my book.  Otherwise, not having to add sugar when I make the sorbet sounds good to me anyway! The fewer ingredients the better Crack open jar, drain liquid, add ice - sorbet! I might give it a go on a small scale this year and see how it is

[Thermomixer]

OK -plenty of freezer space is good - just blitz the oranges as you wish - cut out as many pips as possible and then strain the juice into ice cube trays.  Place the orange ice cubes into containers or plastic bags and back into the freezer.

When you need the sorbet - if you want sugar - add to TMX and blitz.  Add the required amount of orange ice cubes (or maybe 2/3 orange and 1/3 water ice cubes) and add half as much liquid (water or sugar syrup and maybe some lemon juice?) as there is ice -  and then make your sorbet !!!!

[Thermomixer]

Just remembered - I haven't preserved fruit for a while - is there a problem with acid fruits and bottling?  If not then I'd give it a go - but don't drain that juice off down the sink - into ice cube trays (yes I'm obsessed) and freeze for sorbets