Peel and remove the seeds from the muskmelon. Slice some part and chop the remaining. Blend the chopped muskmelon with roasted fennel seeds, sugar, brown sugar, and pomegranate seeds, into a thick pulp. Add some cold water and blend again. Pour this concoction until less than half in a tall glass. Place two slices of muskmelon. Add some pomegranate seeds and crushed ice to it. Slice the orange along with its peel and halve each slice. Place one half in each glass. Add cup pomegranate juice and lime juice to the glasses. Again add some melon slices, crushed ice, and pomegranate seeds. Garnish with rosemary sprigs and halved orange slices. Grate some nutmeg on the slices. Using a blowtorch burn the ends of the rosemary sprigs and and serve chilled.