Bring two cups of water to a boil in a tea kettle or a medium pot over medium-high heat. When the water has reached a boil, remove the pot from heat and stir in the ginger, dried hibiscus flowers, and honey. Stir until the honey has dissolved then set aside to steep for 30-45 minutes. After steeping, strain the contents through a mesh strainer, discarding the solids. Fill a large pitcher about 1/3 of the way with ice (about 4 cups of ice). Pour the warm hibiscus-ginger syrup over the ice and add the lemonade to the pitcher. Stir well until evenly combined. Serve cold over ice and garnish with fresh mint and/or lemon wedges.